Pork Rinds...

[Megs]

I was looking in the Atkins book today and it didn't mention pork rinds anywhere! Are these things okay to be eating on the WOL? They just seem so bad for you, I know they have no carbs but my roommates get sick when they see me eat them :lol: Thanks!

[potatofree]

I was on Atkins for MONTHS before I discovered this! I hadn't found these boards yet either, so I had no clue! Yup, they're "legal" as long as you read the label to make sure the seasonings don't add a lot of carbs.

BTW, if you REALLY want to make your roomates sick, try making the microwave pork rinds around them...guaranteed to drive them away!!!

[tofi]

A. They aren't bad for you. Especially if you eat them instead of crackers.
B. Although not in your DANDR, they are fine on the LC eating plans.

They are fat and a little protein and no carbs. Try them with cheese, dips, as breading for chicken or other meats, and there is even a recipe for "french toast' in our Recipe section. It's great.

Keep your roommate out of the house when you eat them.

[ItsTheWooo]

Since they are so deep fried they probably have a high amount of trans fat, and they are loaded with saturated fat (which is arguable whether or not it is unhealthy; some say as long asyou are on a lc lifestyle amount of sat fat doesnt matter). Other than that they are okay for atkins induction. Unless they are coated with something, there is no carbs at all.

[LovableLC]

It is listed, he lists pork. It's the skin of pork fried.

[cs_carver]

I had to give them up after a while but they sure eased the transition into LC. Went into a long stall and one of my awakenings was discovering the bag thought it was 16 servings and I usually finished it in one, or maybe two.

If you can eat a normal serving and walk away from the bag, they're fine.

[madmike]

In the latest edition of DANDR, Atkins not only mentions the incredible-edible pork rinds, but promotes them:

"Its fun to crunch away on those delicious fried pork rinds, while your friends who are on calorie-counting diets watch you enviously." p133

"... pork rinds. This last discovery has a hundred uses - a substitute for toast, dinner rolls, or crackers to use with a dip or a spreaad, or as breading or stuffing or filler. You can use them as a pie crust for a quicke Lorraine or even for matzoh ball soup." p134

mad

[HogarthNH]

Since they are so deep fried they probably have a high amount of trans fat

Wooo,

This is why the Microwave ones are so good. They have no transfats. They cook in their own fat content.

Tasty.

[RosaAlta]

I've been on this board more than 5 weeks now and I've wanted to say this every time the topic comes up:

EEEEEEEEEEEEEEEeeeeeeeeeeeeeeeWWWWWWWWWWwwwwwwwwwwwwww!!!!!

Low-carb, no-carb, or downright good for you, I don't care. Those things are nasty.

[doreen T]

1. Pork rinds are high in protein, zero carbs and only modest amount of fat. Added seasonings may contain carbs though.

2. Pork rinds do not contain transfats. Transfats are made when polyunsaturated fatty acids are hydrogenated. Pork rinds are cooked in pure pork fat (lard), which is comprised of mostly saturated and monounsaturated fatty acids which are stable at high heat.

~~~~~~~~~~~

Here's a comparison of pork rinds with other lowcarb foods.• 4 oz (112g) cooked lean ground beef has: 302 calories, 27.5g protein, 0 carbs and 21g fat.

• 3 oz (85g) natural cheddar cheese has: 342 calories, 21.2g protein, 1.09g carbs and 28.2g fat

• 4 hard-boiled large eggs have: 309 calories, 25.1g protein, 2.23g carbs and 21.2g fat

• A whole 2 oz (60g) bag of plain pork rinds has: 308 calories, 30g protein, ZERO carbs and only 20g fatWe can plainly see that pork rinds are lower in fat, higher in protein and zero carbs compared to a similar calories' worth of cooked lean ground beef, natural cheddar cheese or boiled eggs.


Enoy your pork rinds!!! :)



Doreen

[HogarthNH]

2. Pork rinds do not contain transfats. Transfats are made when polyunsaturated fatty acids are hydrogenated. Pork rinds are cooked in pure pork fat (lard), which is comprised of naturally saturated and monounsaturated fatty acids which are stable at high heat.
~~~~~~~~~~~


Doreen,

I hate to correct you, but your comments are heavily dependent on the BRAND of Pork Rinds. Most pre-cooked Pork Rinds available at Grocery Stores (including Mac's, Goya, Chifles, Wise, and others) are cooked in Hydrogenated Oils.

Only the expensive gourmet ones are cooked in pork fat.

For all of you interested -- Caveat Emptor. Check the label.

Hogarth

[cori]

I've been on this board more than 5 weeks now and I've wanted to say this every time the topic comes up:

EEEEEEEEEEEEEEEeeeeeeeeeeeeeeeWWWWWWWWWWwwwwwwwwwwwwww!!!!!

Low-carb, no-carb, or downright good for you, I don't care. Those things are nasty.

I'm with you! Dis-gus-ting! I've tried them multiple times. I always end up spitting them out!

[doreen T]

..I hate to correct you, but your comments are heavily dependent on the BRAND of Pork Rinds. Most pre-cooked Pork Rinds available at Grocery Stores (including Mac's, Goya, Chifles, Wise, and others) are cooked in Hydrogenated Oils.

Only the expensive gourmet ones are cooked in pork fat.

For all of you interested -- Caveat Emptor. Check the label.
Oh.

Hmmm, my el-cheapo "Porky's" brand found at Mac's / Bulk Barn and gas stations across the region for 99¢ a bag, lists the ingredients as: pork rinds, lard, salt. Also, Ol' Grandad's brand, sold at Superstore and other groceries and drugstores, lists only: pork rinds, salt. The flavoured types may have hydrogenated oil used in the seasoning eg barbecue?? not sure, since I've never bought those.

?? Perhaps there's a difference in Canadian and US regulations regarding these products??

You're right though, definitley read the labels :read:


Doreen

[Sweetness]

Are the microwave pork rinds available in the uk? I have never heard of them but they sound yummy. Which part of the supermarket would they be in?

[HogarthNH]

Are the microwave pork rinds available in the uk? I have never heard of them but they sound yummy. Which part of the supermarket would they be in?

I've only seen them at low carb specialty stores.

You can get them online from www.microwaveporkrinds.com

[ItsTheWooo]

I was under the impression that any fat that was cooked with very high heat can produce some trans fatty acids. It doesn't have to be cooked in hydrogenated oils, frying anything in any fat at a high enough heat will produce some trans fat. This is the reason frying is bad for your health.

[okienana]

Our super WAL MART carries them my husband loves them. You might try yours if you have one .I didnt know i could eat them to. Thanks for the info.I will check the labels for lard or oil

[okienana]

I mean the microwave ones are at our wal mart

[doreen T]

I was under the impression that any fat that was cooked with very high heat can produce some trans fatty acids. It doesn't have to be cooked in hydrogenated oils, frying anything in any fat at a high enough heat will produce some trans fat. This is the reason frying is bad for your health.
I think the caution is for polyunsaturated fat. However, just to be sure I double-checked Protein Power Lifeplan p. 320 -- butter, lard and the natural fat from animals (eg chicken or duck) is on the "Good Fats" list as safe for cooking and frying. So is unrefined coconut oil.

In Schwarzbein Principle II, she states on p. 254:Saturated fats cannot be damaged because they have a very stable molecular structure; therefore, high temperatures will not cause a rearrangement in their molecular structure.

You can theoretically damage monounsaturated fats (eg olive oil) beause they contain one double-bond and are vulnerable at that site for molecular damage. But this only happens with very high temperatures ...
Even so ... I only have pork rinds occasionally since I find them very salty :daze:


Doreen

[luv_golf]

If you haven't yet tried these as a coating to fry chicken in...you are missing out in my opinion. Hard to tell the difference from regular fried chicken to me! We're having fried shrimp tonite!

[Skyangel]

And as a coating for fried fish ... I was sooooooooo hungry for fish and chips last week. I dipped in egg and then crushed pork rinds, and I made turnip fries, and cole slaw with splenda dressing. Satisfied my cravings for old favorites. My son and boyfriend likde them, too

[luv_golf]

Yep, I also tried it for fish. We had fried catfish with our shrimp!! It was great!!!